91 points – John Schreiner – John Schreiner on Wine – October 2017
This is a blend of three clones from three different vineyards. That is not for volume but for complexity, which also applies to how the wine is made. It is aged 10 months in a mix of large casks, puncheons and barriques. “This mix is intentionally larger format to provide a larger wine to wood ratio as not to overwhelm the delicate fruit profile of this Pinot Noir,” the winery notes explain. It begins with aromas of raspberry and cherry. Those aromas are echoed on the palate, mingled with spice and toasted oak. The wine is full-bodied.